Description
This Fall Kale Salad with Sweet Potato is a colorful salad that's full of fall flavors. You are going to love all the different textures in this one!
Ingredients
Scale
Roasted Sweet Potatoes
- 1 sweet potato, peeled and cut into (1/2") cubes
- olive oil, for drizzling
Apple Cider Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure maple syrup
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- salt and pepper, to taste
Kale Fall Salad
- 5 cups chopped kale, large stems removed
- 1 cup cooked quinoa
- 1/4 cup pepitas
- 2 ounces crumbled goat cheese
- 1 apple, sliced
Instructions
- Preheat the oven to 425°F. Spread the sweet potatoes evenly on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 25 minutes, flipping halfway, until tender and starting to brown.
- Make the dressing. In a small bowl or jar, whisk together (or shake in a jar) the olive oil, apple cider vinegar, maple syrup, garlic, dijon mustard, salt and pepper. Set aside.
- In a large serving bowl, add 1 teaspoon of the dressing to the chopped kale. Using your hands, massage the kale until it starts to soften, about 30 seconds or so. Add the roasted sweet potatoes, quinoa, pepitas, goat cheese, and apple slices. Toss to combine.
- Drizzle the dressing over the salad and toss one more time until coated. Serve and enjoy!
Notes
This salad is best served immediately, however you can prep it ahead of time. Just store all the ingredients separately and toss it all together just before serving.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 348
- Sugar: 8.1 g
- Sodium: 201.9 mg
- Fat: 24.5 g
- Saturated Fat: 5.2 g
- Carbohydrates: 26.7 g
- Fiber: 4.6 g
- Protein: 8.6 g
- Cholesterol: 6.5 mg